Step 1

Wash kale and pat dry. Remove the central stem and discard. Tear the leaves into bite-sized pieces.

Step 2

Place the torn leaves in a medium mixing bowl. Add in the oil, syrup, salt and pepper and massage it into the leaves with your hands. Add the nutritional yeast a bit at a time and continue to mix in (reduces clumping). Continue massage-mixing until the leaves are all coated with oil and seasonings (no dry leaves!)

Step 3

Lay the leaves in a single layer on the dehydrator trays or your lined baking sheets. Make sure they don't touch or overlap to ensure even crisping.

Step 4

Once filled, turn on the dehydrator at 145 F for an hour.

Step 5

Turn down to 115 F for another 2 hours, or until desired level of crunch occurs.

Step 6

Preheat oven to 325°F

Step 7

Bake for 28 min, flipping the chips at 14 minutes.

Step 8

Gently remove the leaves from the trays and place into a good-quality sealing container (so they stay dry and crispy). You may need to let them cool for 5 min before you put the lid on